Thanksgiving grilled cheese sandwich
Butternut squash and cranberry orange chèvre on pumpkin bread.
(Page 2 of 2)
This may not be that much of a secret ingredient, but when baking and the recipe calls for water, the sous chef mixes some orange juice with the water. She says it adds something. I personally don’t know the difference since I have grown up on it so you will have to let me know what you think.
Skip to next paragraph
Grilled Shane
When Shane watched his mom create grilled cheese, he knew then that these sandwiches would soon become a major focus of his life. Thus evolved his life’s passion: grilledshane.com, devoted to all things grilled cheese: homemade recipes, news, and enjoyable stories. After reading grilledshane.com, you will come to realize that grilled cheese sandwiches can be much more than two pieces of bread and a slice of cheese.
Recent posts
Subscribe Today to the Monitor
The ingredient: spiced butternut squash
Whole Foods gave me this idea when I saw they had butternut squash on sale. It is a very fall-like ingredient and not something I have used much at all. This was the third and final piece to this year’s Thanksgiving grilled cheese.
After baking the squash to get it soft on the inside, it was time to add the many secret ingredients.
Included with the squash in a sauté pan was cinnamon, nutmeg and some of Mackenzie’s Cranberry Orange Chèvre. (I added cheese to the squash and separately on the sandwich.) I warmed it just a bit until all the ingredients were mixed thoroughly. I didn’t measure any of the added spice/cheese, just added until I personally thought it tasted good.
The sandwich: Grade A-
While cutting and placing the pumpkin bread in the pan, I could tell it was extremely soft, flaky, and fragile. While cooking, I left the heat on a little too high and the bread in the pan a little too long, leading the bread to become crunchy and brown. Before you think that was a bad thing, it actually created a crunchiness that would have otherwise been missing and in turn made eating the grilled cheese much easier. The biggest issue I found was trying to spread the Cranberry Orange Chèvre so that it was not clumpy in and the sandwich and instead evenly distributed. We did not perfect that method. When I was able to take one full bite of the sandwich, containing the chèvre, butternut squash and pumpkin bread, I turned to the sous chef and said, “This [Cranberry Orange] cheese and grilled cheese sandwich is amazing.”
Even with the crunch of the cooked pumpkin bread, when the sandwich came all together, it was delicious and a sandwich I would eat again. Was it better than the Pumpkin Pie Grilled Cheese? No, it was different and that was exactly what I was going for. It had complex flavors with a great texture that in the end, created a very unique grilled cheese sandwich.
Related post: Pumpkin Pie Grilled Cheese
Sign-up to receive a weekly collection of recipes from Stir It Up! by clicking here.
The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.
Previous
